Jun 23 Mugi To Olive | むぎとオリーブ

Mugi To Olive was one of the best new shops to launch in Tokyo in 2014. The interior is chicly minimalist and the focus here is fully on the food.

Mugi To Olive serves three types of shoyu soup: one made with niboshi, one with hamaguri clams and another with chicken. Ramen is available in any of these varieties, or you can order a "triple soba" option that comes with a mix of all three. All of the soups are exquisite, as are the ingredients and toppings. The noodles come from Teigaku, a top noodle producer from Kyoto. The presentation is quite gourmet.

The shop's name comes from its curious-but-delicious use of olive oil ('Mugi To Olive' means Wheat and Olive Oil). Once you've eaten about half of your bowl, it's recommended that you grab one of the bottles of olive oil sitting on the counter and add a generous splash to your noodles. The virgin oil harmonizes surprisingly well with the soup, while also altering the flavor profile and taste associations of the dish – a commendable innovation.

Aside from the ramen, Mugi To's maze-soba is also strong. Maze-soba is ramen served with no soup. Typically, thick noodles are served over a bed of toppings, spices and a condensed sauce, which you mix up yourself, almost as if you're saucing a pasta. Here you're encouraged to add olive oil. Again, interesting, innovative and surprisingly tasty.